Rice flour cupcake soaked in orange syrup

1. Butter must be removed from the refrigerator in advance. To mix with other ingredients, it will need a soft consistency.

2. Turn the oven on 180 degrees Celsius for preheating. The mode of evenly heating convection is best suited for baking a cupcake.

3. Put the soft butter into the bowl of a mixer and pour all the sugar into it. Next, first beat the butter and sugar on low power until smooth or until the sugar is evenly distributed.

4. Driving one chicken egg into the bowl of the mixer, continue to beat the butter with sugar and eggs until a liquid mass of a homogeneous consistency. Gradually, the power of the mixer can be increased for a better result.

5. Add the orange zest to the dough and mix well.

6. Sift wheat flour separately in a container, add baking powder and a pinch of salt to it for a balanced taste.

7. In small portions, add the sifted wheat flour into the batter and mix well with a mixer.

8. Add rice flour to the bowl of the mixer and mix again. Since rice flour is very heavy, then our dough should turn out to be quite thick.

9. Prepare a cupcake baking dish - silicone or metal. The latter should be covered with parchment paper. Carefully pour the prepared dough into the mold and distribute evenly.

10. Put the form with the dough in the preheated oven for 40-60 minutes, depending on the size of the baking dish and the power of the oven. The readiness of the cake can be checked with a wooden skewer.

11. While the cupcake is being prepared, prepare the syrup for its impregnation. To do this, pour orange juice into a saucepan and add sugar. Simmer the syrup for 3-4 minutes until the sugar is completely dissolved. Next, we leave the syrup to cool down a little.

12. In the finished cupcake, using a wooden skewer, we make punctures in different places and pour the prepared orange syrup into it. Let the cupcake soak for 5-10 minutes and you can start tasting.

Bon appetit!